Tuesday, September 15, 2009

TWD - Apple Turnovers

This week's recipe was a fun way to make my Tuesdays with Dorie debut. Although I've made many pies, turnovers had not yet made their way into my baking repertoire. Well, I think they are here to stay!

This recipe is perfect if you are busy because it can be prepared in stages. The dough is made with the usual ingredients, with the lovely addition of sour cream. I prefer unsalted cultured butter for all of my baking, although it's a bit pricey. Ok, it's outrageously priced, but worth it.

After the initial preparation, the dough is refrigerated for up to 2 days. Then, after it is worked and shaped, it can be chilled for another day. It's really pliable and easy to handle.

Finally, Sunday was the big day. I added some chopped walnuts to the apple cinnamon filling and omitted the chunks of butter that were supposed to be inside. There were already 3 sticks of butter involved, so I thought we'd be ok. I think I overworked the dough a little bit, judging from the photos on my fellow bakers' blogs, but those little envelopes of goodness were delightful with a scoop of vanilla ice cream. And I have an unbaked bunch in the freezer ready for an unexpected dessert emergency.

Thank you Jules from Someone's in the Kitchen for choosing such a delicious, seasonal recipe! Check out her blog for the recipe.

I'd like to take a big basket of these to Jeff Garcia to welcome him back!

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